Time = Pot Pie

My cooking evolves depending on how quick someone comes through and grabs my grub.

So.. One night cooking, waiting on my Conchito to come home I

~ Cubed Chicken Breast, Seasoned'em & tossed'em in the oven @ 425

& tossed some Veggies, Boulin Cube, Water on the Stove

So.. the chicken was roasted the veggies reduced & there was no Conchito so I

~ melted 3T butter to veggies & tossed in chicken bits

~ & after that reduced

~added in a can of cream of mushroom + can of milk

So.. My Dinner had morphed into a Chowder

.. & then my Chowder evolved to a Pot Pie.

So.. I googled this â

Pot Pie Crust
Ingredients:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup butter,

chilled and

diced1/4 cup ice water

Directions

In a large bowl, combine flour and salt.

Cut in butter until mixture resembles coarse crumbs.

Stir in water, a tablespoon at a time, until mixture forms a ball.

Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate.

Place crust in pie plate.

Press the dough evenly into the bottom and sides of the pie plate.

Dana. (n.d.). Butter flaky pie crust. Retrieved from http://allrecipes.com/recipe/butter-flaky-pie-crust/